17 comments:

No. I think Scharfenberger was bought by Hershey and they did not partake.My favorite is Boucheron and I just polished off a milk chocolate(it's much more difficult to make good milk choc) hazelnut bar. It took 3 days, but still I should have made it last longer.I'm very annoyed with myself :(chomp chomp :)Carolg

Was Cru Sauvage there?http://new.felchlin.com/index_de.php?TPL=25000&x25000_ID=204(Read about it in Outside Magazine:http://www.outsideonline.com/adventure-travel/south-america/bolivia/Heart-of-Dark-Chocolate.html)

you can try the bacon - chocolate!make one narrow well-done slice of bacon.Let rest and drain off excess fat on paper.Take a thin piece of good quality dark chocolate.Put it in yr mouth with the piece of bacon& voila = you've got it.Crunch crunchCarolg

Carol, you are definitely the queen of chocolate salons! This looked fabulous. Chocolate bacon? I love the idea of the bacon covered in chocolate - works also well in a macaron, too. We love salty caramel, so what's wrong with salty chocolate?http://madaboutmacarons.com/archives/2929

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♥carol gillott♥

Paris, Ile de France, France

I moved to Paris 2 years ago. I should have done it sooner but that's how the macaron crumbles. Living on the Ile Saint Louis next to the Seine after the 19eme is 'la cerise sur la gâteau'. It doesn't get any better. I've painted watercolors for Bocuse, Champagne Mumm, Guerlain, Frederick Cassel, The Russian Tearoom and the Maharana of Udaipur.
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